Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin and letting it cool until set. It is eaten all over Italy where it is served with wild berries, caramel, chocolate sauce or fruit coulis. This treat has over the years evolved into what is now a gelatin dessert, flavoured with vanilla and topped with fruit or spices, and served chilled. This one is often used on the dessert menu.
Ingredients serve 6
600 ml fresh cream
¼ cup caster sugar (55 g)
3 gelatine leaves
1 vanilla bean
Method
Put gelatin leaves in cold water and let soak for 15 min.
Place cream and sugar in a saucepan with vanilla bean sliced open and heat up to approx. 80º C and take saucepan off the heat and let it cool down.
When cooled down to 40º C (lukewarm), draining the excessive water of the gelatin leaves and whisk into the cream until dissolved.
Scrape the inside out of the vanilla bean and mix evenly into the cream and sieve into a bowl, pour into 6 greased Dariole moulds.
Cover with food wrap and store in fridge for at least 4 hours or overnight.
Remove the Pannacotta from containers and position on a plate. Surround with mixed strawberry coulis and decorate with mint leaves.
Note: Use 1 tsp of natural vanilla extract instead of vanilla bean.
Covering milk products when they are boiled prevents skin from forming.
Coulis is made by cooking strawberries with a small amount of sugar and cooled in the fridge. Place the cooled strawberries in a blender and mix before use.
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